Cravings of a Lunatichttps://www.cravingsofalunatic.com
I Crave It, I Make It, I Eat It!Tue, 18 Dec 2018 06:09:40 +0000en-UShourly1Homemade Hot Cocoa Mixhttps://www.cravingsofalunatic.com/homemade-hot-cocoa-mix/
https://www.cravingsofalunatic.com/homemade-hot-cocoa-mix/#commentsMon, 17 Dec 2018 13:00:24 +0000http://www.cravingsofalunatic.com/?p=21336Homemade hot cocoa mix is the perfect easy recipe for anyone that loves chocolate. Make a big batch to give as gifts for the holidays! This girl is seriously obsessed with hot chocolate recipes. So, of course I love to make homemade hot cocoa. You learn to embrace hot beverages when you grow up in...

More great hot chocolate recipes:

Tools used for making hot chocolate:

Mixing Bowl: I love having a couple of options. I like glass bowls for some things and plastic for others. Glass ones are nice for some things as well. I’m not a huge fan of stainless ones although I have a set.

Strainer or Sifter: Either will work for this recipe. Having one of each is useful if you want a well stocked kitchen.

Mason Jars: Use whichever size you prefer. Depending on who I give hot cocoa to I usually use the 12 or 16 ounce jars. Smaller ones are good if making special flavoured hot cocoa. Just be sure to label them.

]]>https://www.cravingsofalunatic.com/homemade-hot-cocoa-mix/feed/15Glazed Lemon Sugar Cookieshttps://www.cravingsofalunatic.com/glazed-lemon-sugar-cookies/
https://www.cravingsofalunatic.com/glazed-lemon-sugar-cookies/#commentsFri, 14 Dec 2018 10:00:34 +0000http://www.cravingsofalunatic.com/?p=12715Glazed Lemon Sugar Cookies are so simple to make and are perfect for bake sales and parties. These lemon cookies are a serious crowd pleaser. I heart lemons. So very much. People who visit my blog regularly probably know that by now. Those who are new here–> Hi my name is Kim and I’m a lemon...

Glazed Lemon Sugar Cookies are so simple to make and are perfect for bake sales and parties. These lemon cookies are a serious crowd pleaser.

I heart lemons. So very much. People who visit my blog regularly probably know that by now. Those who are new here–>

Hi my name is Kim and I’m a lemon addict!!

How can you help yourself when it comes to lemons? The gorgeous, bright, sunny yellow colour combined with the fresh scent is a dangerous combination. One I love wholeheartedly.

I’m also a huge cookie lover, especially during the holidays. It’s that time of year that cookies become serious business. Everyone wants cookies at Christmas. Who can resist? Not me.

The options for cookies are endless right now. You can find thousands of cookie recipes online. Whatever flavour you have a hankering for you can find a cookie to satisfy your craving.

For me, lemon is something I crave often. It ranks right up there with chocolate in my book. I love that sweet, citrus flavour. There’s something about biting into a lemon cookie that just makes me happy.

What I really dig about this recipe is how easy it is. You can whip up the dough in a snap. The original recipe calls for popping the batter in the fridge overnight, but I made these without doing that. They came out beautifully.

These are not only easy to make but absolutely gorgeous on any cookie platter. I love the look of the crackle top with the glaze over top. They brighten up any cookie platter, and make awesome gifts.

You can find the recipe for these Glazed Lemon Sugar Cookies over at This Gramma is Fun. I’m a monthly contributor over there. So hop on over there to get the recipe. Say hit to the gals while you’re there. They are delightful.

You can use regular lemons for this recipe, or Meyer lemons. I prefer Meyer lemons but they can be hard to find in some areas. If you do find some buy a gazillion of them. You will not be sorry.

So to recap I love Meyer lemons more than life itself. If you have some at your local store grab them over regular lemons. Given the choice always reach for Meyer Lemons. Every. Single. Time.

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Glazed Lemon Sugar Cookies

Glazed Lemon Sugar Cookies are so simple to make and are perfect for bake sales and parties. These lemon cookies are a serious crowd pleaser.

For the cookies:

1/2 cup butter, softened

1 cup sugar

1/2 tsp lemon or vanilla extract

1 large egg

1 tbsp lemon zest

1 tbsp lemon juice

1 1/2 cups flour

1/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/4 cup confectioners' sugar

For the glaze:

1 cup confectioners' sugar

2 tbsp milk

1/2 tsp lemon extract, optional

For the cookies:

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.

Cream butter and sugar in a large bowl.

Now add the vanilla, egg, lemon zest, and lemon juice to the bowl, continue to beat until combined.

Mix the flour, baking powder, soda, and salt in a small bowl, whisk with a fork until combined. Now add this dry mixture to the wet mixture slowly, continuing to mix until combined.

You can use a cookie scoop or tablespoon to drop the cookie dough into balls into a bowl of confectioners’ sugar one at a time, then transfer them to the cookie sheets.

Place in the oven and bake for about 9-11 minutes. The cookies should be crackly on top when done.

Remove from the oven and allow to cool on pan for a few minutes. Then transfer the cookies to a cooling rack. Continue to cool.

For the glaze:

Mix the confectioners’ sugar and milk together in a small bowl. You can add more of either ingredient until you get the desired consistency you like for a glaze. Now drizzle the glaze over the baked and cooled cookies. Allow the glaze to dry.

This chocolate peppermint bark is super quick and easy to make. Don’t pay a fortune for it in stores! Just make your own.

I seriously LOVE chocolate bark. If you read my blog semi-regularly you probably already know that. If you’re new here, “hi my name is Kim and I’m addicted to chocolate bark”.

My thought is it goes back to my childhood, as most food related memories do.

My dad loved almond bark, he used to just go crazy for it. We would all buy him some every year for the holidays.

Over the years I got my dad to branch out a bit. I think I made him every single flavour of bark over the years. I miss making it for him. He was always my best taste tester.

These days my bark makes it way around. You could say my bark is a bit of tramp. I give it to friends and family as Christmas gifts. I send it to school with the hooligans. Hubs takes it to work.

I make way too much so we have to pass it off to whoever digs chocolate. With the amount of Christmas recipes I make over the holiday season it’s super important to eat a few bites then send it on its way.

We love chocolate recipes so very much but everyone has their limits. I think I need to learn how to half batch my recipes. Since my son moved out a couple of years ago we’ve noticed a huge increase in the amount of food that goes uneaten. I always knew he ate a ton, but that was eye opening. I swear he must have a hollow leg. He’s thin as can be, but eats like a horse.

Me, not so much. I just look at candy recipes and I gain ten pounds. I just have to smell it and I swear I gain weight. But I refuse not to take a few bites of everything I make.

To me, my blog is a journey of what we eat and how we live our lives. So what I post is typically what we eat.

The only exception is around Christmas time. We eat about half of it, then give half away. It’s the only way to be able to keep up with the holidays without having to buy new clothes.

I think that’s how blogs should be. As real as possible. I would hate to blog about food we never eat. That would feel so weird to me. I’m too open for that. I tend to be a completely open book. On the blog, and in my life. I just don’t know how to be any other way.

So stay tuned for lots of Christmas treats coming up. If you happen to be out shopping buy me some new jammies in a larger size.

There’s no way I can avoid the Christmas Blogging 10 Pound Gain. It’s unavoidable right. I should just embrace it and go on a shopping spree.

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Chocolate Peppermint Bark

This chocolate peppermint bark is super quick and easy to make. Don’t pay a fortune for it in stores! Just make your own.

8 ounces milk or semi-sweet chocolate

8 ounces white chocolate

1/4 cup crushed peppermints

Line a cookie sheet with parchment paper. Set aside.

Fill two saucepans about 1/3 of the way full with water. Pop them on the stove and bring to a boil, lower the temperature a bit so it’s a low boil. Place a heat safe glass bowl over top of each saucepan. Be sure the bottom of the bowl does not touch the top of the water.

Place one kind of chocolate in each of the two bowls. Keep the water hot so the chocolate can melt. This double boiler method is my favourite way to melt chocolate.

Once each chocolate is smooth you can spoon them alternately onto the cookie sheet. Continue to spoon onto the cookie sheet until all the chocolate is gone. Now take a butter knife and drag it slowly though the colours to create the marble effect. I go in one direction, then the other until I get the effect I want.

Toss the peppermints over top. I love having some broken pieces, and some larger pieces. It just makes for fun bites.

Pop the bark in the fridge for an hour or two to allow it to set up. Snap the pieces by hand, or cut with a knife.

Serve with a big old chocolate and peppermint loving smile!

Original Publish Date was December 1, 2014

Our Holiday Food Party Crew is celebrating Christmas with a fun group post today. Make sure you stop by all their posts to see what they baked for you. It’s going to be a delicious day!

I love my Holiday Food Party Peeps. Celebrating the holidays with family and friends is what it’s all about. I wish all of us ladies lived closer so we could all celebrate in person. We’ll have to settle for a virtual party. Which is fun since we get to celebrate with you!

]]>https://www.cravingsofalunatic.com/chocolate-peppermint-bark/feed/70Gingerbread Hot Chocolatehttps://www.cravingsofalunatic.com/gingerbread-hot-chocolate/
https://www.cravingsofalunatic.com/gingerbread-hot-chocolate/#commentsMon, 10 Dec 2018 09:15:58 +0000http://www.cravingsofalunatic.com/?p=21316Gingerbread hot chocolate is the best around! This recipe has three secret ingredients that make it special. Curl up by the fire and sip this all day long. Nothing beats homemade hot chocolate. It’s super quick and easy to make. If you make it yourself you can control what goes in it which is a...

]]>https://www.cravingsofalunatic.com/gingerbread-hot-chocolate/feed/9Peanut Butter Sandwich Cookieshttps://www.cravingsofalunatic.com/peanut-butter-sandwich-cookies/
https://www.cravingsofalunatic.com/peanut-butter-sandwich-cookies/#commentsFri, 07 Dec 2018 12:00:20 +0000http://www.cravingsofalunatic.com/?p=12689These peanut butter sandwich cookies are incredibly easy to make. They are sure to impress your family and friends. Whip up a batch today! Welcome to Day Three of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to...

These peanut butter sandwich cookies are incredibly easy to make. They are sure to impress your family and friends. Whip up a batch today!

Welcome to Day Three of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on!

Some days require copious amounts of sweets. You know what I’m talking about. Those days where the world drives you crazy. Well the day I made these let’s just say the world drove me to the brink of insanity. Luckily baking soothes me.

Enter peanut butter sandwich cookies. I mean look at these bad boys. It’s peanut butter cookies stuffed with peanut butter filling. Then you drizzle some chocolate over top. Perhaps shake some fabulous confectioner’ sugar over that. Then dunk the edges in crushed peanuts.

I know right. It’s a peanut butter lover’s dream. Every layer jam packed with peanut goodness. You really need these in your life right now. I need these in my life right now. We all need these in our lives right now.

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Peanut Butter Sandwich Cookies

These peanut butter sandwich cookies are incredibly easy to make. Whip up a batch today.

For the cookies:

1 1/2 cups unbleached all-purpose flour

2/3 cup cake flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter (softened)

3/4 cup smooth peanut butter

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1 teaspoon vanilla extract

1 large egg

For the filling:

1 1/2 cups confectioners' sugar

6 tablespoons unsalted butter (softened)

3/4 cup smooth peanut butter

3 tablespoons heavy cream

For the garnish:

1/4 cup finely chopped peanuts

1/4 cup semi-sweet chocolate

1/8 cup confectioners' sugar

For the cookies:

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. If you find the paper slides about too much you can always press a little of the cookie dough under the paper so the paper sticks the pan. It’s a neat little trick to stop the paper from sliding around when you take the cookie sheets in and out of the oven.

Sift together both of the flours, baking soda, and salt into a medium size bowl.

In a separate bowl, combine the butter, peanut butter, and sugar. Use a stand mixer or hand mixer to cream the mixture together until it’s light and fluffy.

Now add the vanilla and egg while continuing to cream the mixture until it’s smooth and fluffy. This should take about 3 to 4 minutes if using a mixer.

Grab your flour mixture and mix that into creamy mixture by hand. You want to mix it just enough to incorporate it, do not over-mix it.

Now drop the mixture by spoonfuls onto the cookies sheets. Leave about 2 inches in between each cookie, then press the cookies down to flatten them a bit, so that each one is about 2 inches wide.

Place in the oven and bake for about 12 to 14 minutes, or until the cookies are golden in colour. Remove cookies from the oven and allow to cool on pan for a few minutes, then transfer them to a cooling rack to allow them to cool completely.

For the filling:

Cream the confectioners’ sugar, butter, and peanut butter together in a small bowl until the mixture is smooth and you can’t help but swipe some out of the bowl.

Now add the heavy cream and continue to cream the ingredients together with a spatula until the mixture is smooth and really fluffy.

Putting it all together:

Match up the cookies by size and shape, they should look similar for each side of the sandwich cookie. Start filling each set with the peanut butter filling, use an offset spatula to smooth the mixture. Press each side of the cookie together slightly so the filling adheres to the cookies perfectly. You can then drizzle them with chocolate and/or confectioners’ sugar.

]]>https://www.cravingsofalunatic.com/peanut-butter-sandwich-cookies/feed/7S’mores Christmas Crack Barshttps://www.cravingsofalunatic.com/smores-christmas-crack-bars/
https://www.cravingsofalunatic.com/smores-christmas-crack-bars/#commentsWed, 05 Dec 2018 17:04:25 +0000http://www.cravingsofalunatic.com/?p=14749S’mores Christmas Crack Bars are super easy to make. Layers of deliciousness make every bite magical. This one has chocolate graham crackers, caramel, marshmallow and chocolate. Every bite is perfection! Welcome to Day 5 of Christmas Week. This annual event was started was something I started way back in 2012. This year we have over 35 bloggers sharing festive...

S’mores Christmas Crack Bars are super easy to make. Layers of deliciousness make every bite magical. This one has chocolate graham crackers, caramel, marshmallow and chocolate. Every bite is perfection!

Welcome to Day 5 of Christmas Week. This annual event was started was something I started way back in 2012. This year we have over 35 bloggers sharing festive sweet recipes for the event.

Okay, okay, I’m totally addicted to crack bars at this point. I cannot help myself. I’m on a toffee bar making rampage. I made Mini Peanut Butter Cup Christmas Crack, then Pistachio Roca. Now these S’mores Christmas Crack Bars. I’d stop but they’re just SO darn good.

These were a bit of an experiment. I wanted to make s’mores bars but I really wanted to use caramel in them. So I did. That’s just how I roll. I do what I want. When I want to do it. No one can stop me. If I want to make S’mores Bars with caramel I’m doing it. With pride.

My plan was to melt marshmallows over top but then I realized I didn’t have any. Pretty much at the last minute, because that’s also how I roll. Planning ahead is not my “thang”. I was playing around with ideas and when I went to grab the marshmallows they weren’t there. Oops.

So I grabbed Marshmallow Creme instead. Same diff. So I started scooping it out of the jar and kept thinking “I should stop now”. Then I’d laugh hysterically and yell “you can’t stop me, you can’t tell me what to do, I do me, you do you”. Then the neighbours must have complained because the cops showed up.

I asked them if they had any marshmallows in their car but they didn’t seem impressed. I mean they grab coffee and hot chocolate while they’re working, so it seemed like a pretty good leap of faith they might have some marshmallows in their car. Apparently you shouldn’t ask them that.

So I reluctantly settled for more Marshmallow Creme. Then a little more Marshmallow Creme. Then a wee bit more Marshmallow Creme. Next thing you know I had an empty jar in my hand. I cried for a few minutes then realized I had 4 other jars in the pantry so all was well with the world again. My happiness depends on my Marshmallow Creme stockpile. It’s a thing.

I popped the bars in the oven and let the Marshmallow Creme bubble up. Then I tried really hard not to shove my face in it when it came out of the oven. Once you do that once you never really do that again. Or so I’ve been told. I mean it’s not like I ever did it or anything. I would never. Ever. Twice.

I decided to pour some melted chocolate over top while the marshmallows were still warm. It was sort of cool because the marshmallows had a funny reaction to the chocolate and some of the marshmallow bubbled up through the chocolate. It looked super cool, not going to lie.

But I am going to lie and tell everyone I know I planned it that way. Because THAT is how I roll.

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S'mores Christmas Crack Bars

S’mores Christmas Crack Bars are super easy to make. Layers of deliciousness make every bite magical. This one has chocolate graham crackers, caramel, marshmallow and chocolate. Every bite is perfection!

12 chocolate graham crackers

1 cup brown sugar

1 cup butter

7 ounce Marshmallow Creme

2 cups chocolate chips (dark or milk)

Preheat oven to 350 degrees F.

Butter an 11 x 7 baking pan.

Line the bottom of the pan with chocolate graham crackers.

Combine the butter and brown sugar in a medium saucepan and cook on medium heat for about 3 to 5 minutes, or until the butter melts and the mixture is very well combined. Stir the mixture occasionally.

Increase heat a tiny little bit, and bring the mixture to a low boil, you want to cook it for about 2 to 3 minutes, just so it starts to thicken a bit and turn golden brown. Don’t stir it during the process, but you can lightly swirl the pan. Keep a really close eye on it because it can go from a beautiful golden brown to a burnt mess in no time flat. As soon as it turns amber turn off the heat and swirl so it doesn’t overcook.

Pour the caramel mixture over top of the graham crackers in the pan. Smooth out. Allow to cool slightly for a few minutes.

Scoop the Marshmallow Creme out of the jar and randomly drop spoonfuls over top of the caramel mixture. Smooth out as best you can.

Place the baking pan in the oven for about 5 to 7 minutes. Just enough to get the marshmallow creme soft and melty.

Pull the baking pan out of the oven and place on cooling rack.

Melt the chocolate in a double boiler over medium heat until the chocolate is smooth. Pour over top of the marshmallow mixture in the pan. Place in the fridge to set up.

It helps to score the bars before they completely set. It will make them a bit easier to cut later.

]]>https://www.cravingsofalunatic.com/smores-christmas-crack-bars/feed/29Oreo Barkhttps://www.cravingsofalunatic.com/oreo-bark/
https://www.cravingsofalunatic.com/oreo-bark/#commentsMon, 03 Dec 2018 19:50:38 +0000http://www.cravingsofalunatic.com/?p=21384Oreo Bark uses only two ingredients and is incredibly quick and easy to make. I highly suggest double-batching this one. People go crazy for it! I’m such a sucker for bark recipes. They are so easy to make and people go crazy for them. This version uses 2 ingredients and takes just a few minutes...

Products Used to Make Bark:

Parchment Paper: Depending on what kind of candy I’m making I’ll often use parchment to line my pans. It works for bark but I don’t recommend using it for overly sticky candy.

Cookie Sheet: You can also make this in a 9 x 13-inch pan if you like. I like having 2 of size pans in my cupboard. I also find it helpful to have both rimmed cookie sheets and non-rimmed cookie sheets. Each serves its own purpose.

Microwave Safe Bowl: You can use any microwave safe bowl but I tend to prefer glass ones for making bark and most candy.

]]>https://www.cravingsofalunatic.com/oreo-bark/feed/9Mini Snowmen Sweet Cheese Ballshttps://www.cravingsofalunatic.com/mini-snowmen-sweet-cheese-balls/
https://www.cravingsofalunatic.com/mini-snowmen-sweet-cheese-balls/#respondFri, 30 Nov 2018 23:00:34 +0000http://www.cravingsofalunatic.com/?p=22982These Mini Snowmen Sweet Cheese Balls are the perfect easy recipe for kids and adults to make and enjoy during the holiday season. Everyone can decorate their own snowman. Make sure you leave one out for Santa! This post has been sponsored by Kraft Heinz Canada ULC. All thoughts and opinions are my own. Thanks to...

These Mini Snowmen Sweet Cheese Balls are the perfect easy recipe for kids and adults to make and enjoy during the holiday season. Everyone can decorate their own snowman. Make sure you leave one out for Santa!

This post has been sponsored by Kraft Heinz Canada ULC. All thoughts and opinions are my own. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.

I’m one of those people who gets WAY too into the holiday season. If you ask my kids they’ll tell you I’m like Buddy the Elf during the entire season!

The holidays are always a special time. Everyone is so focused on spending time with family and friends which is the big appeal of the holidays for me.

We all hang out and spend tons of time together. Family traditions are passed on and bonding amongst family and friends is taken to the next level.

For my family cooking and baking is the highlight of the holidays. We have a whole slew of holiday traditions that revolve around baking.

Mini Snowman Sweet Cheese Balls

These Mini Snowman Sweet Cheese Balls are the perfect easy recipe for kids and adults to make and enjoy during the holiday season. Everyone can decorate their own snowman. Make sure you leave one out for Santa!

16 oz PHILADELPHIA Original Cream Cheese

1/2 cup butter ((softened) )

32 g dry white chocolate pudding mix

1 tsp coconut extract

2 cups confectioners' sugar

2 cups shredded coconut

Combine the cream cheese, butter, dry pudding mix and coconut extract in a large bowl. Use a hand mixer on low speed then gradually increase the speed to whip the mixture. Once it’s smooth add the confectioners’ sugar and mix slowly to star then gradually increase the speed until the mixture is smooth.

Roll the dough into multiples of three different size balls for the snowman so they stack nicely. You can roll by hand or use plastic wrap to form the balls. Place the balls in the fridge for 30 minutes.

Remove the dough from the fridge and roll each ball in coconut. Set aside.

Begin to decorate the snowmen with candy.

I used bell shaped chocolate candies for the hat.

I used mini chocolate covered candies for the eyes and buttons.

I used original fruit chews for the nose and cut it down with a knife then shaped with my hands.

I used fruit flavoured roll ups for the scarf and mouth. I cut them with scissors then shaped them by hand.

I used mini pretzel sticks for the arms.

For dipping you can use any type of mini graham crackers or cookies. You can also use fruit as well.

Enjoy making these with your kids and please feel free to share photos with us so we can see your wonderful holiday creations!

Don’t forget to swing by their website for more delicious holiday recipes.

]]>https://www.cravingsofalunatic.com/mini-snowmen-sweet-cheese-balls/feed/0Stuffed Acorn Squashhttps://www.cravingsofalunatic.com/stuffed-acorn-squash/
https://www.cravingsofalunatic.com/stuffed-acorn-squash/#respondFri, 02 Nov 2018 23:22:05 +0000http://www.cravingsofalunatic.com/?p=22911This Stuffed Acorn Squash Recipe is easy to make and packed with delicious ingredients. The acorn squash is baked then stuffed with an incredible filling that includes bacon and Italian sausage. This is a sponsored post written by me on behalf of Oscar Mayer Bacon. All opinions are 100% mine. This recipe is perfect for...

Cut acorn squash in half lengthwise. Scoop seeds and guts and discard those. Place the acorn squash cut side up on a parchment lined cookie sheet. Brush tops with olive oil. Place the cookie sheet in the preheated oven and bake for approximately 25 to 30 minutes, depending on the size of the acorn squash you are using. Remove from oven and set aside.

Slice the bread into tiny pieces and place on a rimmed cookie sheet. Sprinkle with salt and pepper, if desired. Place in preheated oven and bake for about 10 minutes, or the bread is completely dried. Remove from oven and set aside.

Meanwhile, cook the Oscar Mayer Bacon in a large skillet over medium heat. Cook according to the package directions. Once it’s cooked perfectly transfer it to a paper towel lined plate. Set aside.

Drain any excess oil from the skillet and place back on the stovetop. Add the oil and sausage to the pan and cook over medium heat for about 3 to 5 minutes. Add the onion and celery to the skillet and cook , stirring occasionally and breaking up the sausage as needed. Cook for about 5 to 8 minutes, or until everything turns a golden brown.

Add the spices to the skillet as well as the bacon and bread crumbs you set aside earlier. Pour in the chicken stock and stir well. Cook for about 3 minutes on medium heat then simmer on low, stirring occasionally for about 3 to 5 minutes, or until bread softens slightly.

Give the filling a really good stir then scoop the filling into the acorn squash. You want to fill it so it mounds up over the indent. We like ours overflowing while leaving an edge around the squash.

Place the stuffed acorn squash back in the preheated 400 degrees F oven and bake for about 10 to 15 minutes, depending on the size of your squash. Remove from oven and place on platter or plates.

]]>https://www.cravingsofalunatic.com/stuffed-acorn-squash/feed/0Cookie Butter Apple Cinnamon Muffins with Streusel Toppinghttps://www.cravingsofalunatic.com/cookie-butter-apple-cinnamon-muffins-with-streusel-topping/
https://www.cravingsofalunatic.com/cookie-butter-apple-cinnamon-muffins-with-streusel-topping/#commentsMon, 15 Oct 2018 22:00:38 +0000http://www.cravingsofalunatic.com/?p=22937These Cookie Butter and Apple Cinnamon Muffins with Streusel Topping are crazy easy to make and are perfect for apple season! This post has been sponsored by SweeTango. Thanks to all the companies, and readers, who help support Cravings of a Lunatic. Fall is in full swing and I’m loving it. The thing I love most...

For the glaze/icing:

For the muffins:

In a large bowl combine the dry ingredients for the muffins, which includes flour, baking powder, baking soda, white granulated sugar, light brown sugar, cinnamon, nutmeg and salt. Mix well.

In another large bowl combine the wet ingredients for the muffins, which includes the eggs, vanilla yogurt, butter and cookie butter. Mix well.

Add the dry ingredients to the wet ingredients and mix by hand until just combined. Add the grated apples and mix again until evenly distributed in the dough.

Transfer the mixture to the muffin tins, filling the wells three quarters full. Set aside while you mix the streusel topping.

For the streusel topping:

In a medium bowl combine the white granulated sugar, light brown sugar, flours, cinnamon and nutmeg. Stir until combined. Add the cookie butter and use a fork or pastry cutter to mix the ingredients until the mixture resembles fine crumbs. Sprinkle evenly over the muffin tops.

Place the muffin tins in the preheated oven and cook for about 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool in pan for 5 minutes then transfer to a wire cooling rack.

For the glaze/icing:

Mix the confectioners sugar and milk (or heavy cream if you want a thicker glaze) until smooth. Drizzle over muffins.

Serve with a big SweeTango apple loving smile!

Be sure to check out my other recipe for SweeTango as well. I made a Skillet Caramel Apple Crisp for them last year and it was amazing!!